Juicy Lucy Burger Party & Recipe

Juicy Lucy Burgers, also known as cheddar stuffed burgers are the perfect burgers to share when grilling season comes around.

How can someone resist a burger that comes with a warning disclaimer? That was exactly our predicament a little over two years ago and we soon found our burger world rocked. In the middle of a whirlwind trip we found ourselves in the Minneapolis/St. Paul area, affectionately dubbed the twin cites. We were one set of the speakers on slate for the Creative Connection, which in a twist of fate was perfect timing to meet up with the lovely, talented, and ever so sweet Zoe of Zoe Bakes to film her and the charismatic Jeff Hertzberg for their Pizza in 5 cookbook promo. And as an added bonus, Gina of TheShabbyChicCottage.com told us about an amazing event, Junk Bonanza which in another twist of fate happened to be going on in that same 3 day window. Holy cow this was a luck permeated trip.

And amidst all this loveliness, someone told us we needed to try Juicy Lucy Burgers, or Jucy Lucy Burgers, or Juicy Cheddar stuffed burgers, depending on who is serving it. “A what?!?” was our immediate reaction.

Watch the video for making the Juicy Lucy Burgers:

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It was described as the twin cities culinary claim to fame. A juicy lucy burger which has the cheese stuffed inside of then then cooked up, encompassing a molten lava of melted cheese. When you first bite into the juicy patty, the deliciousness of the inner melted cheese siren calls you past the fear of fuzzy tongue and you plunge head first into a great, oozy, juicy burger.

Um, heck yes. Obviously, or else we wouldn’t be telling this story, we hunted down one of best spots to try them, waited in line, got a seat, and upon eating were rocked by the Juicy Lucy. I’ve dreamt about this burger since then. Yet some how in a fit of early brain degeneration, we didn’t ever think of making them at home. One thought comes to mind, “well that was stupid.”

These are only one of the most amazing ways to have a burger. So this grilling season, the reminiscence of the Juicy Lucy has sprung to mind and we’ve gotten wiser in our old age. Juicy Lucy’s are now blessing our grills and finding their way to our friends and families buns.

I must say, they are even better than what we remember. Maybe it is because we are using our umami burger recipe as the base for the patties, or maybe it is just the magic of friends, family and the garden. Either way, the burgers were a hit with everyone at the table for our Juicy Lucy party. For some, it was hard to just eat one burger and after the second one, we had to coax everyone to get out of their chairz and walk a few rounds around the garden to aid in digestion. The brisk walks helped, a little.

It was awesome to see at the party everyone’s excitement over the fact that there’s melted cheese in the middle of the burger. Biting into a fat burger that’s oozing with hidden, melted cheese, that’s exciting. The calorie and carb count on these burgers didn’t see to phase anyone from eating their second burger. When you get together a group of people who are excited about food, particularly burgers, there’s just no end to the fun conversations throughout the night.

The juicy lucy party was a hit and it’s not going to be our last. With Summer on the cusp, burger parties like these are a staple to the warm weather. That’s what Summer is all about: bbq, burgers, beer and lots of great friends to devour it all with.

-Todd

ready for the grill

cooked to perfection

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Juicy Lucy Burger Recipe - with an Umami Burger Base

Yield:4servings

Prep Time:

15mins

Cook Time:

15mins

Total Time:

30mins

Choose what ever cheese you like. We grated the cheese because it'll melt better, especially if you like your burger medium/rare or rare. If you don't cook your patty for long, the cheese will at least be melted. If you like your patties well done, then slicing the cheese will melt well. !! Warning, the cheese will be like molten lava just after the burgers have finished cooking. Eat with caution.

Directions

Roll the beef into 6-8 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.

Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.

Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired condiments.

Next time you are in the Twin Cities area, there is a restaurant called the Blue Door Pub (http://thebluedoorpubmn.com/). Their juicy lucys or as they called blucys are much better than Matt’s or 5/8s club. But please check out their menu for suggestions of blucys.

here is one that is very yummy

Bangkok Blucy Mozzarella soaked in coconut milk before it is stuffed into the burger and top it off with pickled carrots, cucumbers, red onions, and ginger.

p.s. I have no connection to the Blue Door Pub other than as a well satisfied customer

Made these last night for a party of 20–I was nervous…new recipe and a new grill (oh, and 10 kids running around with sparklers!) They were out.of.this.world. Followed the recipe exactly and every single adult commented on the awesomeness of the umami…you couldn’t detect fish sauce/fishiness AT ALL. They all tried to guess what made them soooooo good but they never came up with fish sauce.

I have made these numerous times but with one change to your recipe: BACON!

For 4 lbs of burgers I would use 2 lbs of ground beef (sirloin or chuck – something low fat) and 2 lbs of GROUND BACON*. Mix the two gently by hand then form the patties.

BE CAREFUL when grilling! I NEVER put the patties over high heat. There’s too much flare-up to control.

I also substitute a blue cheese for the cheddar.

* To make ground bacon take 2 x 1lb packages of good quality bacon and run it through the grinder attachment of your KitchenAid on BOTH course then fine settings. You can also trim excess fat from the bacon before hand if you so desire.

Almost 2 years ago I received a “stuffed bruger press” at my bridal shower. (Williams-Sonoma offers the product) While not necessary (see instructions above, ha!) it makes these stuffed burgers very easy to assemble! Yesterday, for a Father’s Day BBQ, I actually stuffed the burgers with Gorgonzola (my Dad’s favorite.) However, I have also done these in the past stuffed with mozzerella (adding some Italian sausage & diced pepperoni to the ground beef) and topping with marinara for a fancy pizza burger! mmmmm….

These do sound like world-rocking bugers! I have been making burgers (and meatballs, and meatloves, and veggie burgers, and and…) with fish sauce ever since I read about your umami burger here. (If I’m not serving a vegetarian, that is!) These sound KILLER good and need to appear at our next cookout. Yall are awesome! Love your photos. Feel like I’m there 🙂

I used to live halfway between the two restaurants that claimed they created the Ju(i)cy Lucy. We would alternate places trying to decide which was the winner. I have since moved and become vegetarian, so I will enjoy your images instead! 🙂

I had a Juicy Lucy at a restaurant in New York about a year ago and have been raving about it since. This will be an absolutely essential recipe this summer. I wonder how it would be with some gruyere or emmenthal.

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